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Beet Borscht
Ingredients
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3
pounds beets, tops removed
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3
medium onions, halved lengthwise (about 1 pound)
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1
teaspoon salt
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10
cups water
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1/4
cup sugar
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1/4
cup lemon juice
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1 1/2
cups finely shredded green cabbage
Directions
1. Cut off all but 1 inch of beet stems and roots; wash. Do not peel.
2. In a 6 to 8 quart Dutch oven combine beets, onions, and salt. Add water. Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Cool slightly. Slip skins off beets; discard. Cut beets into large pieces.
3. Stir in sugar and lemon juice. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cover and chill, if desired.
4. To serve, ladle soup into bowls, using one onion half per serving. Sprinkle cabbage over soup. Makes 8 side-dish servings.
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that's a horrible recipe that has nothing to do with a real thing!
1/4/2010 06:19:29 PM Report Abuse